Historic hotel looks forward to the future

A historic landmark in downtown Sault Ste. Marie is under new management and has added a chef from Grand Traverse Resort.

Not only does this business want to make a return to its former self, but new management wants to impress upon the community it is there for almost any function.

“Currently, we are the only full service hotel in Sault Ste. Marie,” said Jean Maleport Grove, the new manager at the Ramada Plaza Ojibway. The owners are Mary Lou and Dean Kreig.

The hotel has a colorful past and the owners and management want to return to its roots.

History

This historical landmark opened its doors on New Year’s Eve in 1927. It overlooks the Soo Locks and was once known as the finest building and one of the most beautiful hotels in Michigan, according to the hotel’s website.

“It was a plush hotel in its day,” Grove said. “It now has 71 rooms and a presidential suite.”

The building’s Egyptian-style exterior looks similar today as it did when it opened. When the Ojibway Hotel opened, it had 100 guest rooms, dining room, checkroom, barbershop and beauty parlor. It also had Egyptian architectural design, décor, detailed amenities and exceptional services.

“It is a unique place,” Grove said. “They do ghost walks through the hotel and they think there still is a ghost in here. It is quite a property.”

Besides ghosts, the hotel also served to help those who were ailing as at one point it was the national headquarters for hay fever sufferers because of the clean, pollen-free air blown in from Lake Superior.

There also have been plenty of famous visitors to the hotel.

According to the hotel’s website, persons such as Jack Dempsey and Joe Louis have stayed at the location, as well as Gordie Howe, and Gov. Rick Snyder.

Grove said the most honored guest was in 1992 when President George H.W. Bush, and his wife Barbara, spent time at the location.

“Security came in and it was pretty different,” she said.

New management

The Ramada Plaza Ojibway is under new management and the woman leading the way is no stranger to the industry, or area.

Grove is originally from the Sault, but left for 12 years to work for the Kreigs at their properties in the St. Ignace-Mackinaw area.

“I have been in the industry for about 30 years,” the new general manager said. “I had worked for May Lou and Dan about 12 years ago. They asked me if I would come up and I did.”

Page 2 of 2 - Grove started her new position on Nov. 11.

“I have an expertise in hospitality groups,” she said. “I have done a lot with making up packaging.”

Grove does some have very lofty goals for the facility.

“I want to make this the top property in Sault Ste. Marie again,” she said. “I want to maximize occupancy and we want to make the restaurant an affordable 5-star restaurant.”

New chef

To help the hotel reach the goal of being a 5-star restaurant, a major move was going to have to be made.

“We have a brand new chef from the Grand Traverse Resort,” Grove said.

That person is Kevin Tobian.

“I moved up here and was doing something else and decided to get back into something I love — cooking.”

Tobian has been in the kitchen for 30 years and has worked as a restaurant consultant where he and his business partner would go into failing restaurants and bring them back to life.

“I have been here since Oct. 1 and, since then, have been doing really well,” he said. “I have brought leadership and a team concept. People are seeing what it is worth now.”

The chef has brought several dishes to the area from his resort days — crab-stuffed whitefish and seared prime rib.

“We have come a long way in a couple of months,” Tobian said. “I am proud of the team we have here.”

He said there are 30 people work in the restaurant and Grove said there are a total of 60 people working at the location.

The restaurant is open from 6:30 a.m.-2 p.m. and then again from 5-9 p.m. The pub opens at 5 p.m. and has its own menu.

Future plans

To help bring the hotel up to the goals Grove has said, there are some renovations being planned in 2014.

“We will be looking at the rooms first,” she said. “We also do a lot of customizing and planning. We are a one-stop shop.”

Grove and Tobian also said they want the public to know the facilities are there for use and dining pleasure.

“We have new lunch specials to make it affordable to the public,” they said. “Most of our items are homemade. There is very little processed foods here.”

The hotel also can serve those looking for a place to hold a banquet, conference or wedding.

“The Hotel Ojibway is very important to the city,” Grove said. “We are taking on a big challenge. We have the right team as it takes someone who is motivated.”